roasted garlic + cauliflower pasta with walnuts

We eat a lot more pasta at this house than you might guess from just looking at this blog. Like at least once a week. And yet, this post is one of only two devoted to that starchy comfort that easily loans itself to pantry-cooking. I usually stock some type of spelt/whole grain noodle or brown rice penne in my little grain/cereal drawer. One of those two options with red sauce is both my man’s and my own comfort food of choice. If we’re having pasta for a nicer mid-week dinner though, I’ll be doing a light olive oil-based sauce with cooked vegetables, chickpeas, pine nut parm, greens etc., just to make it more special (is it normal to feel guilty if a dinner doesn’t take longer than 15 minutes to make?). Also wine. Wine makes everything special.

People seem to jump to pasta often for vegetarian mains because of its simplicity, heft, and diversity. I had a vegan friend who eventually developed a distaste for it because, at the time, pasta was one of the few options she could partake in when dining out. I think establishments have expanded their horizons a bit since, but I also think she was a bit crazy to give it up entirely (jokes).

A little while ago, the good people at America’s Test Kitchen sent me a preview copy of their upcoming collection, The Complete Vegetarian Cookbook. I started to really psych myself up because I’ve been a fan of their work with Cook’s Illustrated for a long time. It’s the only food magazine I purchase with frequency. I like the quietly badass/no-frills philosophy that focuses on well-tested, practical knowledge that anyone can put to use in their own kitchen. The anticipation over a plant-based collection from ATK (finally!) was evident when I excitedly ripped the packing envelope one snowy afternoon. As I flipped through chapters focusing on hearty mains, soups, pasta + noodles, rice, grains, sides, salads, beans + soy, snacks, flatbreads, and more, I noticed a lot of the recipes that were jumping out at me were mostly comprised of items I already had in my pantry. I love when vegetarian recipes focus on building flavour with accessible, everyday ingredients, and this book really seems to understand that.

A majority of the recipes are quite streamlined as well. Minimal fuss and an avoidance of extra steps is a very attractive quality with vegetarian recipes, at least for me. There’s a tendency of plant-based cuisine to require more chopping, soaking, marinating etc. before the cooking even begins. I get emails about this deterrent surprisingly often and always try to keep it in mind. There’s also a clear aim to build flavour with a select handful of ingredients, rather than needlessly complicating a dish with extra accessories that might get lost in the shuffle. For someone who cooks a lot and develops recipes for a living, there’s plenty of inspiration in these pages. With this book, ATK’s cooks and testers seem to have the same end-goal in mind as me: make plant-based food appealing to every kind of eater. They’ve handily succeeded. I think you’re all going to love it.

So onto today’s recipe… I chose this one because I had a giant head of cauliflower in the fridge and a pasta with that and roasted garlic sounded too cozy to pass on. We’re in a proper cold snap and it called to me from the page. I made a few minor changes (omitted the parmesan, subbed arugula for parsley), but kept the lightly sweet and full-flavoured roasted garlic and lemon sauce completely intact. I honestly can’t wait to make it again. You just kind of mash some roasted garlic cloves with olive oil, lemon and chili flakes, thin the mixture out with starchy pasta water, and toss it with hot pasta and roasted cauliflower. Simple, but very high impact, which is my favourite kind of recipe.

And for even more good news, America’s Test Kitchen is letting me give away a copy of The Complete Vegetarian Cookbook! One (1) winner will receive a copy of the book once it’s released (March 1st). To enter, leave a comment on this post telling me which 5 ingredients you always try to have in your pantry for easy, vegetarian/vegan meals. Mine? Fire-roasted tomatoes, chickpeas, brown basmati rice, raw almonds/almond butter, and good olive oil. Giveaway is open to American and Canadian residents only and will close February 22nd at midnight EST. I’ll pick a winner at random, so best of luck, babes :) Giveaway is now closed!

pin it!pin it!pin it!pin it!
roasted garlic + cauliflower pasta with walnuts recipe (vegan + gluten free)print the recipe here!from America’s Test Kitchen’s forthcoming The Complete Vegetarian Cookbook
serves: 4-6
notes: ATK lists an alternative version of this pasta with broccoli and almonds as well if that catches your interest. The original recipe calls for chopped parsley, but I used handfuls of baby arugula because I happened to have it in my fridge.

Adjust an oven rack to the middle position, place a naked baking sheet on the rack and preheat to 500 degrees F. Tear two squares of aluminum foil and place cut garlic heads in the centers. Drizzle exposed garlic tops with 1/2 tsp olive oil each. Season with salt, pepper, and thyme leaves (if using). Wrap garlic bulbs up securely and place in the oven. Roast until garlic is browned and mushy/tender, about 40 minutes.

While garlic is roasting, trim the cauliflower leaves and the extra bit of stalk at the bottom. Cut the head right down the middle, from top to bottom. From there, cut each half into 4 wedges. In a medium bowl, toss the cauliflower wedges with 2 tablespoons olive oil, salt, and pepper. Remove the pre-heated baking sheet from the oven and carefully lay the cauliflower wedges onto the surface, leaving some space around each piece. You should hear sizzling. Roast cauliflower until tender and well-browned, about 25 minutes (I flipped mine halfway).

Once slightly cooled, transfer cauliflower to a cutting board and cut into bite-size pieces. Unwrap roasted garlic and squeeze cloves out into a small bowl. Mash roasted garlic with a fork to make a smooth puree. Whisk in the lemon juice, pepper flakes, some salt + pepper, and 1/4 cup of olive oil. Set aside.

Cook brown rice pasta according to package directions with a fat pinch of salt in the water. Reserve 1 cup of pasta cooking water before draining. Once drained, return cooked pasta to the pot. Add chopped cauliflower, garlic sauce, arugula, extra lemon juice to taste, and 1/4 cup reserved cooking water. Add more cooking water as necessary to achieve desired consistency. Serve pasta with handfuls of chopped walnuts on top and extra chili flakes.

I always have tofu, it is so versatile, there is always some type of greens, kale collard or broccoli, miso and brags and tamari, and always always umeboshi plums or umeboshi vinegar which can enliven any food, and of course the olive oil!
The quickest, easiest, soup and so delicious, heat up some spring water, add thinly sliced daikon radish (another staple) and umeboshi vinegar to taste, fast, very healing and tasty to boot!ReplyCancel

Ahh I want this book! My book loving foodie self fairly salivated over this recipe as well – it looks delicious and hearty! I always keep some good olive oil, basil, tomatoes, spinach, and nuts of all kinds. I had the hardest time keeping this list to five, since I also keep tons of cabbage, cauliflower, potato (sweet and salty), spinach, berries (fresh or frozen), and of course, fully stocked cabinets of garlic, lemon, and spices. I am basically a food fanatic.ReplyCancel

as always, your pictures suck me in so that i do a mental checklist of what i have in stock so that i can recreate your wonderful dishes. five never-without ingredients in my pantry are quinoa, olives, fire roated tomatoes, black beans, olive oil.ReplyCancel

Pasta is a staple in Italy, so I used to eat once a day, as many Italians do. Now I eat maybe one a month, because I’m trying to eat less gluten as I can – gluten-free pasta is a bit weird here and my boyfriend hates it!
But this pasta dish, with this crunchy and almost burnt cauliflower seems sooo good!ReplyCancel

Valentina,
Jovial Pasta is made in Italy, I wonder if you get track it down? Have you considered trying to make your own gluten free dough? It is a bit of trial and error, but well worth the cause. Nobody should be without pasta. Am I right?ReplyCancel

I wish I could stay home in bed on this cold snowy day reading that book! I love cauliflower and I will have to add it to my shopping list for tomorrow. My pantry items are olive oil, lentils, canned tomatoes, onions/garlic, and pasta. I’ve never had a rice pasta before and I think I will need to start exploring the different options out there! You have a truly wonderful blog and I look forward to your email in my inbox.ReplyCancel

That recipe sounds fabulous and we’re eating cauliflower 2-3 times a week right now so this is definitely going into the rotation for next week!ReplyCancel

Cheryl18/02/2015 - 8:44 am

I just bought a cauliflower yesterday…love how the universe works! My favorite pantry staples right now are lentils, tomatoes, veggie stock, nuts/seeds and quinoa. I would happily curl up with the ATK Cookbook however I patiently wait for yours.ReplyCancel

Kim18/02/2015 - 8:46 am

I love ATK, and this recipe looks so hearty and perfect for this cold weather!

I always have the fixings for a bowl — a grain (brown rice or millet or some such similar thing), a green leafy veg — some kind of kale, homemade kimchi or kraut, seeds and/or nuts, avocado and then I always make a dressing. It sounds boring but it has endless possibility by switching the dressing ingredients from soy to citrus, miso, tahini…and it is so warming on a cold dayReplyCancel

We had our first little bit of icy weather yesterday, the kids in the neighborhood spent the day sliding down hills with boogie boards and trash can lids. This cozy dish is perfect – everything I want in a meal right now. And that book! Another great one to add to the collection!ReplyCancel

Being a vegetarian, it is easy to whip up a veg meal with less than 5 ingredients too. But there are a few things that are staple in my pantry – tomatoes, potato, whole wheat flour, lentils and lemon. With these in the pantry you can cook up a feast fit for kings.ReplyCancel

Roasted cauliflower is so delicious. I often roast it with cumin seeds, salt, and olive oil before proceeding to eat nearly the entire head by myself! I wouldn’t have thought to add the walnuts to your pasta dish. I’ll have to try that! Five of the items I am never without in my pantry are: Rancho Gordo dried beans, California Estate Limited Reserve olive oil, Tarazi tahini, raw cashews (and lots of other nuts and dried fruits) from Nuts.com, and 10-minute farro from Trader Joe’s. I also keep my freezer very well-stocked! I think these staple items are the best way to build tons of flavor in the meals I prepare.ReplyCancel

debbie18/02/2015 - 9:49 am

I love to have black beans, canned tomatoes, quinoa, olive oil, and onions.ReplyCancel

Laura W.18/02/2015 - 9:52 am

Chickpeas, quinoa, coconut oil, some kind of dried fruit, and some kind of nuts.ReplyCancel

Molly B18/02/2015 - 9:55 am

A few things that always seem to live in my pantry for easy meals are black beans or chickpeas, lentils, almond meal, brown rice, and black barley. Do spices count? I’m constantly using smoked paprika, cumin, cinnamon, and dulse (certainly not together)! Admittedly, when supplies are low we eat a lot of piles on top of other piles.ReplyCancel

Our pantry is usually stocked with canned tomatoes, olive oil, a grain medley from Trader Joes’s that we love, sweet potatoes, and lentils. I can only imagine how lovely this cookbook must be.ReplyCancel

In my pantry I always try to have olive oil, walnuts, almond milk, coconut milk & black beans. I can typically pull something together with the produce on hand if I have these staples at the ready!ReplyCancel

Caitlin M18/02/2015 - 10:05 am

Ooh, always have these on hand: miso, tahini, flaked salt, garlic, and cannellini! My go-to is a quick sauce out of some combination of miso, tahino, and oil, drizzled over roasted whatever’s-in-season and some rice or beans.ReplyCancel

Looks Yummm…to make it even healthier, skip the pasta and just make this as a side dish along with other veggies. My pantry ‘go to’s’ are toasted sesame oil, good olive oil, Bragg liquid aminos, Bragg raw unfiltered apple cider vinegar and homemade maple syrup from our property.ReplyCancel

Maria18/02/2015 - 10:33 am

Five vegetarian staples that I *always* have around are chickpeas, lentils, carrots, peanut butter, and pasta!ReplyCancel

Riley18/02/2015 - 10:33 am

My tummy is insistant that I make this dish for dinner tonight :)
And the top five ingredients that my boyfriend and I make sure we have stock of are turmeric, cumin, kale, brown rice, and onions. Can you tell we make a lot of curry?ReplyCancel

Pasta in general is my comfort food, and this version looks so good! I love sweet roasted garlic. The five ingredients I try to have in my pantry for quick vegetarian meals are a brown and wild rice blend, tahini, a full black peppercorn grinder, diced tomatoes and chickpeas.ReplyCancel

I love ATK, one of the few cooking shows I enjoy. This cookbook sounds brilliant.
My always stocked pantry items: olive oil or coconut oil, canned tomatoes, brown rice or quinoa, olives, nut butter.
Thanks for all the great recipes and inspiration.ReplyCancel

This recipe is stunning! (As are the photos!) I can’t wait to give it a try. Roasted cauliflower is one of my favorite wintery comfort foods and I’ve actually just recently tried brown rice pasta – after several years of not being able to eat white pasta. It’s so delicious and I don’t miss white pasta at all!
I always try to keep plenty of greens stocked in my kitchen (especially kale or chard), lemons, tahini and/or almond butter, coconut oil, and dried lentils, chickpeas or quinoa.ReplyCancel

Linzy18/02/2015 - 11:25 am

The things that I always have on hand are.
Nutritional yeast
Pasta
Chickpeas
Cashews
ChocolateReplyCancel

Can’t wait to try out this dish! It looks fabulous. I always try to have chickpeas, nut butter, farro, rolled oats, and fresh herbs on hand.ReplyCancel

Naadia18/02/2015 - 11:36 am

I’m still learning to cook and I wouldn’t say I have pantry staples or enough go-to recipes yet. If I had to pick five things, I’d say probably pasta, quinoa, diced tomatoes, chickpeas and tofu. Definitely too much tofu–I’m frequently guilty of throwing sauce on a block of tofu and calling that a meal. I’m working on diversifying my diet and it’s helpful/interesting to read all the different responses to this question!

PS where do you find fire roasted tomatoes?! I’ve never seen them, I just assumed they were an American thing.ReplyCancel

i love cooks illustrated. Excited for this book!
I always have on hand for tasty vegetarian meals:
Olives
Fresh herbs
Fresh citrus of some kind
Nuts
Garbanzo beansReplyCancel

Beth18/02/2015 - 11:42 am

Your blog is so inspiring. I am so happy when I see a new posting in my mail….and your photography is in a word…succulent!!
My five items…dried chick peas, tofu, sesame seed oil, chard or kale, brown rice..ReplyCancel

Britt18/02/2015 - 11:44 am

I love delicious yet simple meals! Will have to try this one out for sure! I always come back to quinoa, nuts, dried berries, good oil and honey in my pantry. And popcorn…always popcorn.ReplyCancel

Jackie18/02/2015 - 11:47 am

I always have: brown rice, canned tomatoes, onions, garlic, and lemons, on hand. Then there’s always something I can make for dinner.ReplyCancel

Ann-Marie18/02/2015 - 11:51 am

Love your recipes…and the pics. I always have lentils, coconut oil, chia, quinoa, and garlic in my pantry, along with a lot of other staples. I have a BIG pantry because I love to cook.ReplyCancel

I always have onions, garlic, brown rice, chickpeas and at least one green vegetable at all times! I have a problem of over-stocking for the week and then not knowing where to start, actually! I love making stuff up out of what I have available and being pleasantly surprised when the meal turns out well!
xo
maria anneReplyCancel

This looks so delicious! I am really into cauliflower right now. My husband and I have roasted whole cauliflowers for a snack. Cauliflower is so delicious! I always keep vegetables on hand especially cauliflower, broccoli, kale, onion, garlic. But what I MUST have in my pantry (because there’s no going around the corner to pick up some in a pinch) is tempeh, tofu, raw cashews, nutritional yeast, and coconut milk. I am a vegetarian extremist – vegan! Can’t wait to try this recipe. Love your beautiful delicious photography, too.ReplyCancel

I love America’s Test Kitchen! I currently own three of their books and quite the stack of their magazines. I love the food science aspect of it and it is what got me into cooking. I am so glad they are coming out with a plant-based book! My top five pantry staples are: Utopia organic canned tomatoes, dried lentils/chickpeas, liquid braggs, chia seeds and black rice noodles. I can’t wait until this book comes out to see all of their recipe ideas and taste profiling! Even if I don’t win, I will purchasing a copy. What a great giveaway!ReplyCancel

coral18/02/2015 - 12:35 pm

brown basmati rice, butternut squash, mushrooms, warming spices, and a cuisinart – all serve to make vegetarian fare more hearty or filling which is a requirement for my husband!ReplyCancel

I am so excited about this book!! I love ATK, and am psyched they are focusing on veggie based this time around. I always have canned and dry beans, fire roasted canned tomatoes, greens (kale, chard, broccoli, frozen peas and okra), eggs, and walnuts. Bonus items, Frontera salsa and Annie’s mac!ReplyCancel

DAMN LAURA THIS LOOKS BOMB. I love the simplicity of it — isn’t it funny how the simplest recipes always tend to be the most delicious? I also agree with everything you wrote about ATK and Cook’s Illustrated; I’ve been burned by other recipes I’ve found online, so it’s always nice using sources where you know everything’s been tested multiple times over.ReplyCancel

This looks amazing! And that photo of the head of garlic is making me swoon!! My favorite five to keep around are: brown rice, fire-roasted tomatoes, garbanzo beans, olive oil, and broccoli.ReplyCancel

Suzan18/02/2015 - 1:57 pm

These are the 5 items I always keep around for quick vegetarian meals: Tomato Paste, Paneer, Onions, Greens, Rice.ReplyCancel

I always have olive oil, wheat and rye flour, canned tomatoes, garlic, onion. Not really a meal but fresher stuff changes so frequently based on what looks good this season :)ReplyCancel

Kira LJ18/02/2015 - 2:15 pm

YUMM!The lemon garlic dressing was top notch.
My special items:
1. coconut milk
2. garbanzo beans
3. fresh ginger (more of a fridge item rather than pantry, i know)
4. pinto beans (i cook these in bulk and like to start soaking a new batch right when i run out the previous one)
5. Oats! rolled or steal cutReplyCancel

I’ll definitely be checking out this book. Also, lovely photography as usual!ReplyCancel

Mary18/02/2015 - 3:20 pm

I’ve been WAITING for the good folks at ATK to come out with a Vegetarian Cookbook??
My five staples are lentils, canned crushed tomatoes, veggie broth (low sodium), onions, and brown basmati rice.ReplyCancel

If I have to limit it to 5, I’d say that at our house we always have in stock:
1) Lentils
2) Quinoa
3) EVOO
4) Garlic
5) Onions
Thanks!ReplyCancel

rebecca18/02/2015 - 3:39 pm

This pasta dish looks not only delicious, but highly versatile. I always keep onions, garlic, red lentils, potatoes and green things close by in my cupboards.ReplyCancel

Kinsey18/02/2015 - 3:50 pm

I read this before getting out of bed this morning, and I hustled straight into the kitchen to make it. These flavors–mmm! The garlic and lemon remind me of Greek flavors I grew up with my mom recreating. It was my first time roasting garlic, and I tried to squeeze it out before it had cooled enough. Burnt and licked my fingertips – I almost opted to squeeze the steaming heaven straight into my mouth. Thanks for a new (to me!) way to use an old staple. My other four are chickpeas, spinach, coconut milk, and sweet potatoes.ReplyCancel

I always have garbanzos, spinach, sweet potato, sriracha and some kind of hummus on hand. So much can happen with sriracha!ReplyCancel

delphine18/02/2015 - 4:19 pm

Actually I have everything in my pantry for this recipe ! What I usually have : lentils, rice ,peanut butter, homemade jams and bread. And thank you for your blog, pictures are wonderful and your recipes look always so yummy !ReplyCancel

There is almost no recipe that cannot be improved with one or more of these! In fact, just these five make a delicious treat!ReplyCancel

Fleur18/02/2015 - 5:15 pm

1. Pasta
2. Black Beans
3. Tomatoes
4. Garlic
5. Avocados

My go to “lazy girl” meal is pasta sauteed with garlic and sundried tomatoes. I’ll throw in spinach too if I have some on hand. My 6th “must have” would have to be tortillas – so many options for tacos/soups/chips and guac once you have those too!ReplyCancel

Emily18/02/2015 - 5:25 pm

I love the idea of roasted garlic in a pasta sauce! Some favorite pantry staples are olive oil, lemons, garlic, ginger, and canned chickpeas or black beans.ReplyCancel

Raw cashews, sweet onions, mushrooms (dried or fresh), quality canned tomatoes, carrots. I can make all kinds of great stuff with whatever else I have around. Love roasted cauliflower!ReplyCancel

Renée18/02/2015 - 6:35 pm

I always make sure that my pantry is stocked with a brown and wild rice mix, miso, raw almonds, apple cider vinegar and olive oil. With these five and any vegies available, I can whip up a meal any time.
This cauliflower pasta dish is going on next week’s meal plan!
Fingers crossed for the book…ReplyCancel

Iyja18/02/2015 - 6:40 pm

Roasted garlic and cauliflower sounds like a lovely combination!
Five ingredients that I typically have in our pantry/fridge:
Wild rice
Spelt or rye berries
Kale or broccoli
Good olive oil
Sweet potatoesReplyCancel

That cauliflower! Just burnt enough and so dang sexy. If I could list peanut butter (just peanuts + salt has it all goin’ on) for all five items I probably would, but I’ll add sweet onion, quinoa, garlic and sweet potatoes to my lineup as well.ReplyCancel

Elizabeth18/02/2015 - 7:25 pm

I love pasta as well. For vegetarian meals, I always try to have on hand:

This book sounds amazing! And that garlic shot – so beautiful. Okay, here I go! My five: quinoa, french lentils, olive oil, tahini, and pink salt.ReplyCancel

Maia18/02/2015 - 8:37 pm

I’ve been craving roasted cauliflower, so I’ll have to give this a shot. Things I always have on hand: frozen Peas, Walnuts, Ginger, Black Vinegar, Rice NoodlesReplyCancel

Christine18/02/2015 - 9:22 pm

I love how the fragrance of roasting garlic permeates my entire apartment; not to mention how the garlic tastes…I will be making this soon! My usual pantry staples are quinoa, black beans, canned tomatoes, olive oil, and chipotle in adobo sauce.ReplyCancel

I made this pasta tonight and it was delectable. The toasted walnuts really added a much appreciated warmth to the taste – I will definitely be making it again before the winter is through! Thanks so much for sharing it.

The five ingredients I am always diligent and thankful to have on hand in the pantry are quinoa, chickpeas, oats, nutritional yeast, and dates.ReplyCancel

Sounds like a great cookbook. I always have canned tomatoes, coconut milk, chickpeas, quinoa and brown rice. And peanut butter!ReplyCancel

Tanya Smith19/02/2015 - 10:27 am

This recipe looks delicious! I LOVE Americas Test Kitchen…changing to a plant based diet last year after a cancer diagnosis I was very sad that most of my test kitchen cookbooks did not have very many vegetarian/vegan options. I was so happy to see your post yesterday that they finally made a cookbook for plant based foodies!! I have followed their show for years and love the Cooks Illustrated magazine. My pantry items that I always have on hand are: Quinoa, really good olive oil, nutritional yeast, frozen bananas and dates.ReplyCancel

Looks interesting – have just started enjoying cauliflower after using an Isa Moscowitz recipe that involved roasting it – so much more flavour and yummy texture! Will have to look for the pasta you mentioned…
Our pantry staples go beyond 5, but, like so many vegans out there:
beans & pulses, all types but esp. black, chickpeas, & lentils
nuts, particularly almonds & now cashews
grains, esp. pasta, quinoa
coconut milk
organic canned tomatoes
the baking pantry is another matter though!ReplyCancel

Hi, Laura! I’m SO glad to get your take on this cookbook. I subscribe to CI online and love them for their equipment reviews (my gradual replace-and-upgrade agenda is totally informed by those). But I admit I was curious as to whether you would think this book made the grade … they tend to be so meat-focused in their recipes, the newsletters coming into my inbox attests to this, and sometimes ATK and/or CI videos of veg recipes are dubious in their tone (how can we *possibly* make a non-meat recipe taste good?? — this is not least because of Christopher Kimball himself, I think — whereas Jack Bishop, longtime test kitchen guy, has released a couple of his own cookbooks that I admire, one I use very often). Anyway, all this is to say that if you think this book is a good one, I am *delighted* and would love to have a chance to sit down with it!
Not least under your inspiration my dry pantry always-always-always has a round of whole grains (quinoa/farro/barley/millet/buckwheat etc. + multiple rices, brown/red/black), dried legumes (3 or 4 kinds of lentils, chick peas, black and white beans), and then of course oils (olive, coconut at least), vinegars (white & red wine, sherry, balsamic, cider …), jarred tomato passata and dried chilies (flavour punch!). Add the fresh staples like garlic, herbs, citrus, miso, lots of nuts and seeds and their butters/pastes, and our crispers full of veg and fruit are ever-ready to jump into full-on deliciousness!
Thanks so much for your amazingly generous site, girl — keep the creativity coming.ReplyCancel

Margot C19/02/2015 - 2:38 pm

Best quality Olive Oil, Black Eyed Peas, Onions, Garlic and a supply of frozen grape tomatoes which seem to enhance just about everything and are curiously more flavorful when cooked in (say) a pot of black eyed peas from their frozen state.ReplyCancel

michelle19/02/2015 - 2:49 pm

That looks delish but pasta is pretty much banned at my house. There just isn’t enough nutrition in there for me to include it in my calories for the day. My staples…Fire roasted tomatoes, red lentils, tri-color quinoa, almonds and coconut aminos.ReplyCancel

Kristina N.19/02/2015 - 3:06 pm

Gah, I am so excited about this book! My pantry staples are quinoa or whole wheat couscous, diced tomatoes, garbanzo or black beans, some kind of nut, and lots of different vinegar!ReplyCancel

Stephanie19/02/2015 - 3:07 pm

This recipe looks delicious! I always keep olive oil, brown rice, black beans, canned tomatoes, and garlic in my pantry. They are a perfect complement to anything left in my fridge!ReplyCancel

Swooning over these photos!! Some of my staples are bragg’s, chickpeas, sweet potato, at least like 5 nut butters, and oats!ReplyCancel

Lorely19/02/2015 - 4:30 pm

Wow! Number 205…good luck everyone!

Some things i keep in my pantry for when my vegetarian friends come by for a meal are sun dried tomatoes, rice wraps, black beans and many other dried beans like mung beans and chick peas, soba noodles, plus there’s always miso paste in my fridge. Not sure if that counts…haha.

Lovin’ your photos, but wondering if they’re ‘large size’ rather than ‘medium size’. They seem to take awhile to load, but my computer is old so maybe that’s why…

My husband would probably consider pasta to be in a food group all its own. I’m more of a load it with veg, salad + a killer sauce kinda lady. We make it work. BUT THIS, this would definitely work. Jaw dropping photos, that garlic – guh, c’mon. Good thing the giveaway isn’t open for me here in France – could never pick just 5 (but always tahini). xxReplyCancel

Rachel19/02/2015 - 4:38 pm

I can’t wait to make this. The pantry staples that I always have are canned tomatoes, canned beans, pasta, olive oil, and vegetable broth. When in a pinch I can always make a quick soup!ReplyCancel

DELIA19/02/2015 - 4:50 pm

I always have raw cashews, quinoa pasta, some mustard powder, really good quality olive oil and red pepper flakes stocked in my pantry. I can always put together really great(easy) dishes using most of those ingredients.

One of my favorite things to make is vegan mac and cheese using the raw cashews of course for the “cheese” sauce along with the quinoa pasta. Ancient Harvest is my go to brand.ReplyCancel

Megan19/02/2015 - 5:40 pm

This recipe looks awesome! I always keep avocados, an assortment of dried beans/legumes, tofu, an assortment of rice noodles and SRIRACHA! It’s my go-to! Now, let’s get cooking with this new book!ReplyCancel

Always in my pantry are dried beans (usually black and/or chickpeas), brown basmati rice, good olive oil, good vinegar and/or lemons), seasonal produce. Seems I can always come up with even the most basic of meals if I have at least these few things on hand! Nuts/seeds are always in there too ;)ReplyCancel

Wow I am so excited that ATK is coming out with a vegetarian cookbook! I love their magazine, tv show, and over the years I’ve come to collect their annual best recipes cookbook. My pantry staples are: black beans, farro, dijon mustard, coconut oil, and cumin!ReplyCancel

Kendra19/02/2015 - 6:51 pm

Its hard to pick just five but here goes- raw almonds, whole wheat panko, lemons, good olive oil, and a good balsamic.ReplyCancel

Paige19/02/2015 - 6:54 pm

Five seems like a crazy reduction,so I’m taking the liberty of using some categories: grains,beans/legumes, onions/garlic, good olive oil, herbs, and greens.ReplyCancel

For an easy vegetarian meal I try to have the following in my pantry: canned navy beans, whole wheat pasta, olive oil, crushed tomatoes and garlic. They combine for a beautiful, vegetarian pasta!ReplyCancel

Ellen19/02/2015 - 10:42 pm

I always have chickpeas, brown rice, coconut milk, olive oil and good salt!ReplyCancel

this looks great and i am maybe a 3 times a year pasta eater – will definitely give it a try. i always have avocados, cans of tomatos, lentils, nuts and greens. keep the amazing recipes coming – I’m always looking forward to what’s next! thank you!ReplyCancel

kristie {birch and wild}19/02/2015 - 11:24 pm

This book looks wonderful! As a vegetarian, I look forward to the release of a new vegetarian cookbook like a carnivore looks forward to bacon.ReplyCancel

I always have extra-virgin olive oil, vegetable broth, garbanzo beans, garlic, and onion. Combined with any grain or pasta + green or root vegetable and you have a delicious meal! with a toasted nut topping of any kind if one is on-hand, and it’s a feast! (runner up on this list would be wine -for drinking or cooking!)ReplyCancel

They aren’t really intentional, but mine are dried beans, French green lentils, olive oil from THE BEST olive oil shop near me, some vinegars for when I don’t have lemons or limes, and pine nuts or walnuts. And I’ll have to second you on the wine thing–makes everything special, and bonus, it can also go into the food!ReplyCancel

Alison20/02/2015 - 4:17 pm

I always have millet, frozen broccoli, shallots, ginger, and light evoo. Canned tomatoes I try to keep during the winter- but during the summer they are too dang good fresh!ReplyCancel

I’ve made many a dinner out of those ingredients with just a few additions (or none at all!).ReplyCancel

Rachel21/02/2015 - 1:09 am

Our pantry currently consists of a tiny cupboard in our camper van, but in it you can find:
-garbanzo beans
-olive oil
-black beans
-one grain at a time (space saving!) Currently a quinoa/wild rice mix
-cumin

Mmmm…I am all about the pantry meal! In my pantry I always have quinoa, veg broth, garlic, olive oil and coconut milk. These are my staples (along with many herbs and spices) that help me create delicious dishes (lots of bowls) with whatever fresh veg I find.ReplyCancel

Pantry meals are exactly what I want to eat in the doldrums of winter! My top five go-to ingredients: French lentils, tahini, za’atar, quinoa, and coconut oil. Thanks for featuring such a great giveaway, I love love love Cooks Illustrated- having an ATK cookbook would only make my life better.ReplyCancel

Ok, lets go with delicious olive oil, homemade nut/seeds and their butters, coconut oil/butter (to mix with raw cacao powder), all the beans and grains, and do garlic, onions and sweet potatoes count since I keep them in the pantry? OK and so much more :)ReplyCancel

Lee Ann21/02/2015 - 2:40 pm

Five is hard!! But: organic whole tomatoes, Japanese soy sauce, garlic, beans (black or garbanzo), and EVO. If the fridge is the same as the pantry (but that would have complicated things!), I’d have been compelled to include tempeh.ReplyCancel

My five: Quinoa, Brown Rice with Flax Seed, White Rice (bad I know but I like),Canned tomatoes with chiles, pasta. Plus loads of fresh veg in the fridge. Love salads all week! Would love to try some new recipes!ReplyCancel

Casey22/02/2015 - 2:14 pm

My top five have to be jasmine rice, eggs, cruciferous vegetables, coffee, and carrots. I buy the 6 pound bag of carrots from my local Costco and eat them constantly!ReplyCancel

[…] These amazing fortune cookies from A Brown Table 2. Roasted garlic and cauliflower pasta and a giveaway from the First Mess. 3. Beautiful photos and citrus cake recipe from Cannelle & […]ReplyCancel

Hello!
Just a comment from someone with an untrained eye – I found your old website with your food shots to be amazingly tantalizing and couldn’t resist! I wanted to try every recipe and had to look through your old posts to get more gorgeous food shots. Unfortunately I don’t get the same urge with your new look and lighting. The food looks dark and hard to see at times. I have seen other blogs with the same lighting and it leaves me feeling the same way.
It very well could be just me but I wanted to share that with you.
Keep up the fantastic work! Love it!!ReplyCancel

[…] cauliflower. I feel like roasted cauliflower has been making the rounds lately (just look at this roasted garlic & cauliflower pasta, or this charred cauliflower carbonara, oh my gosh), and I’ve been meaning to try it for […]ReplyCancel

Just made this for lunch and it was amazing! I used spinach instead of arugula because that’s what I had at home and it was awesome. Definitely keeping the recipe and doing it again in the future. Thanks for sharing!ReplyCancel

I am going to go order that cookbook right away! I was just thinking today that I needed to bulk up my cookbook collection! We eat a lot of pasta in our house too and I get so tired of plain old tomato sauce so I love all the goodness you added to this pasta! I also love that pine nut parm! I have a feeling I will be making that a lot!ReplyCancel

[…] roasted garlic + cauliflower pasta with … – sticky teriyaki eggplant w/ herbed cashew + coconut rice Putting food on the table is an obvious highlight point of the day for someone like myself and no doubt … […]ReplyCancel

This looks amazing, I am going to have to try this, I have some pasta waiting for an idea and I just found it.ReplyCancel

Marie01/04/2016 - 4:01 pm

OhMYgosh! Made this for dinner last night and my husband went nuts! I loved it, as well. It would not be an exaggeration to say that we licked our plates. Thanks for posting it. I’ve printed out the pdf and it is in my recipe binder to include in the regular rotation. Love your site. Looking forward to your cookbook coming out. Cheers!ReplyCancel